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Psychophysics of Texture Perception

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Food Texturology: Measurement and Perception of Food Textural Properties

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Abstract

Sensory perception is a neurophysiological process through which human beings interact with and interpret information from the external environment. This process is mediated through complicated internal psychological mechanisms that cannot be easily duplicated by instruments. In this chapter, we explore the relationships between texture stimulus and the perception of rheological phenomena. We also consider some specific aspects of psychophysics, such as the perception of liquid thickness versus viscosity, as well as perception of grittiness versus particle characteristics. We conclude by recognizing the present limitations of psychophysics.

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  1. Department of Food Science, University of Massachusetts, Amherst, MA, USA

    James Makame & Alissa A. Nolden

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  2. School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China

    Jianshe Chen

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Makame, J., Nolden, A.A. (2024). Psychophysics of Texture Perception. In: Rosenthal, A., Chen, J. (eds) Food Texturology: Measurement and Perception of Food Textural Properties. Springer, Cham. https://doi.org/10.1007/978-3-031-41900-3_5

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